Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Shallots, peeled and chopped 1 ts Ground Ginger
2 Garlic Cloves, peeled and 1 ts Ground New Mexico Chili
-chopped 1 ts Ground Turmeric
4 Chopped Candlenuts * 1 Salam or Bay Leaf
2 tb Water Salt to taste
2 1/2 c Thick Coconut Milk 3 1/2 lb Chicken cut up

Put the Shallots, Garlic, and Candlenuts in a blender and work until
smooth. Transfer to a deep pan or wok, add the rest of the
ingredients. Simmer 1 to 1 1/2 hours until the sauce is thick, then
taste and add more salt if necessary. Serve hot.

* I couldn't find Candlenuts when I made this, so used Filberts
instead! The curry turned out delicious anyway.

P.S. That was supposed to be one 3 1/2 lb chicken in the Ayam Goreng
recipe, I notice it looks a little confusing,

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